Hands down, this is the best soup I’ve ever made from an Eating Well recipe! I’ve made it probably 6 times since I found it a few months ago. Nothing about this soup tastes low cal, it’s extremely filling, and best of all it comes together in a snap. Make this soup, you will love it!
Loved this!! Much better the next day.
I loved this, as did my family. I added a few extra spices - garlic, rosemary, oregano, sage and poultry seasoning. I used 1 1/2 c of evaporated milk, 1/2 c of whole milk and used the recipe’s 4 c of broth, but it wasn’t as soupy as we’d like. Next time I will increase the broth I think. So perfect with a loaf of sourdough. Great and easy recipe.
This recipe is a solid starting point for many variations and one that I will use and adapt often. I used Almond Milk which worked fine. I also added some poultry seasoning, thyme, and a bay leaf while it cooked. Next time I will add some garlic. I think it would also be great with leftover Thanksgiving turkey and a little sage and rosemary.
Since the recipe called for a rotisserie chicken, I used the carcass to make the broth. This gave the soup great flavor. I also used frozen egg noodles which are more substantial (I used about 3/4 of a 1-pound package--and I simmered the soup for about 15 minutes after adding them). I used 1 tbsp of Penzey's Fox Point seasoning as suggested by another reviewer (I felt the soup still needed the salt called for in the recipe), and I added 1 teaspoon of sugar. I used 4 cups of chicken.
This soup (as adapted) was outstanding. It tasted like chicken pot pie without the crust. I know I made a lot of changes, but I think they were worth it. I'll be making this soup often.
I've made lots of cream soups and various iterations of chicken noodle soup but never a creamy noodle soup! This recipe was easy to make with ingredients, save for the ww egg noodles, that I had on hand. I used 2% milk; I almost used evaporated skim as I typically do in cream soups. The best part: it was very filling (important to me!) and delicious. My family wasn't suspicious that the noodles were whole wheat like they are with elbow pasta! I was happy I tried this recipe at the start of soup season; I'll certainly be making it again this winter. Thank you Eating Well!
This was delicious!! The only change I made was to cook a slice of bacon in the beginning, it added a nice smoky flavor to it!
LOVE this soup!! Only thing I added was my favorite spice, Fox Point Seasoning from Penzy Spices..
Everyone raved about it . Perfect for a cool autumn night.This is a keeper recipe for sure!
I love how easy it is to make this soup -- you can use rotisserie chicken or leftover cooked chicken.
